MRS BEETON'S HOMEMADE SWEETSHOP

How apt is this author's name! And coupled with the classic techniques introduced by Mrs Beeton, this beautiful sweetshop of a book is filled with our favourite confectionary. Jars of technicolour sweets, Sherbet Fountains, Everton Toffee, Fruit Jellies, Pistachio and Fennel Nougat, Fresh Strawberry Fondants, Crème de Violette Truffles, Almond or Macadamia Nut Brittle, Dried Fig 'Salami', Clotted Cream and Bailey's Irish Fudge, Salted Caramels and Mint Cream Squares made with fresh mint leaves - yum! Many are derived from historic recipes as we are transported back to our childhood. For each recipe there is quantity, time to make, equipment needed and tips and shortcuts in the clear recipes. The board cover has a sweet shop window cutaway design, in heavyweight glamorous square hardback, 208pp with full page colour photos throughout. Includes tips on storing sweets, gift packaging and temperature or crystallisation control for the stages of sugar from brittle 165-170 degrees down to fruit pastilles 108-109 degrees centigrade.
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